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Yamilette

Yamilette González

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Recipe of Puffed pork loin
Yamilette

Yamilette González

Recipe of Puffed pork loin
Yamilette

Yamilette González

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Puffed pork loin

205 minutes
Easy
8 servings
1
Have you already thought about Christmas Recipe options? What do you think of this puffed pork loin? To prepare it, you need to make a marinade with white wine, perfect to give a delicious flavor to the tenderloin. The puff pastry, being made of butter, complements the meat and gives it a crunchy touch.

To accompany this pork loin Puff pastry we tell you how to make a gravy that will complete this perfect dish for your Christmas celebrations. Did you feel like it?
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Ingredients

  • 2 cups of White wine for the marinade
  • 1 tablespoon of yellow lemon juice for the marinade
  • 2 spoonfuls of Dijon mustard for the marinade
  • 1 tablespoon of sugar for the marinade
  • 2 spoonfuls of dry thyme for the marinade
  • 1/4 of Cup of olive oil for the marinade
  • 2 spoonfuls of paprika for the marinade
  • 3 spoonfuls of Garlic finely chopped, for the marinade
  • enough of Salt for the marinade
  • enough of Pepper for the marinade
  • 1 piece of pork tenderloin cleansed
  • enough of Water for mashed potatoes
  • 4 pieces of potato for mashed potatoes
  • enough of Salt for mashed potatoes
  • 1 bar of Butter for mashed potatoes
  • 1 package of cream cheese for mashed potatoes
  • 4 spoonfuls of Butter for the gravy
  • 4 spoonfuls of flour for the gravy
  • 2 1/2 cups of beef broth for the gravy
  • 3 spoonfuls of Maggi juice for the gravy
  • 3 spoonfuls of oil to seal
  • 500 grams of puff pastry
  • 1 piece of yolk to varnish
  • 2 spoonfuls of parsley
  • enough of parsley to decorate

    Preparation

    Preheat the oven to 200 ° C.
    For the marinade, mix the white wine with the yellow lemon juice, the Dijon mustard, the sugar, the dry thyme, the olive oil, the paprika, the garlic and season with salt and pepper.
    Place the loin in a refractory with the previous marinade and let marinate 1 hour in refrigeration.
    For the mashed potatoes, cook the potatoes in a pot with boiling water and salt until soft. Drain
    Heat the butter in a deep frying pan over medium heat and add the potatoes, the cream cheese and with a crusher crush until you get a puree. Season with salt and pepper. Let cool and reserve.
    For the gravy, heat the butter in a saucepan over medium heat, add the flour, cook for a few minutes until it browns and add the beef broth, the maggi juice and cook, stirring until it thickens, season with salt and pepper.
    Heat the oil over high heat, seal the meat loosely on all sides and remove. Chill
    On a flat and floured surface, spread the puff pastry to a thickness of 1 cm thick, add the mashed potatoes, sprinkle with parsley and place the tenderloin in the center. Close the puff pastry and cut the excess.
    With the help of a cutter in the shape of a flower, cut flowers of puff pastry and stick with egg yolk to make the decoration. Varnish the entire piece and place on a baking sheet.
    Bake the loin for 60 minutes. Let stand 10 minutes before cutting.
    Cut slices and serve with the gravy and a fresh salad.

    PRESENTATION

    On a plate, accompanied by gravy and decorated with parsley.

    TIPS

    The mashed potatoes will help protect your puff pastry so that the juices of the meat do not leak. In addition to flavor, the marinade will help soften the fibers of the meat. It is important to seal the loin very well, otherwise, the juices of the meat will dip the puff pastry.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    519
    kcal
    26%
    Carbohydrates
    46.1
    g
    15%
    Proteins
    9.0
    g
    18%
    Lipids
    36.1
    g
    56%
    Fiber
    6.0
    g
    12%
    Sugar
    3.3
    g
    3.6%
    Cholesterol
    16.1
    mg
    5.4%
    Esha
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